Posted by Billie-Jean | Feb 21st, 2011

Beef Carpaccio with Parmesan and Dijon Vinaigrette

I am going to a dinner soiree this evening and am in charge of the “lavish” appetizer.  I was wondering what to make and then thought of what I would normally order in a restaurant.  The last time I had beef carpaccio I was quite delighted with it.  I began researching how to make it at home and came up with a million and one different methods.  The most common was to freeze it, then slice it, then...

Posted by Billie-Jean | Feb 11th, 2011

I love chocolate pudding. Make it now in 3 easy steps.

What kid doesn’t like chocolate pudding?  It seems though that chocolate pudding is not something we make at home anymore.  I wonder if some kids even know it is possible to make it at home.  When I was growing up  pre-packaged food existed but it did not encompass the massive selection we have today.  As a kid, I remember my mom making pudding at home.  I remember it because there were always lumps in...

Posted by Billie-Jean | Feb 9th, 2011

Stuffed Tostones (Tostones Rellenos)

Ingredients: For the stuffing 1 tablespoon annatto oil 1 fresh plum tomato, chopped 1 tablespoon tomato paste 1-1/2 tablespoons basic recaito  *see below 1/2 pound large shrimp, peeled, cleaned, and diced For the tostones 3 green plantains peeled and cut in 1 inch diagonal slices 1 cup corn oil Directions: 1               Heat the annatto oil in a medium skillet. Add the tomato, tomato paste, and...

Posted by Billie-Jean | Jan 28th, 2011

Fabulous Bread Pudding with Pecans and Rum Sauce

This dessert was a combination of flavors that I knew would be good together.  I just know how good.  This is a must bookmark or make today recipe.  It is delicious and easy, sophisticated enough to serve at a dinner party and homey enough to eat on the weekend for a treat.  I used my own ramekins to make individual bread puddings or you can make it in a pan. 2 apples, peeled and cubed 6 egg yolks...

Posted by Billie-Jean | Jan 25th, 2011

Silk Handkerchief Pasta with Crab

Okay, this is a dish that I have imagined a million times in my mind.  I have not taken this recipe from another source other than the idea behind the silk handkerchief pasta from Jamie Oliver.  I have imagined going to a restaurant and ordering this amazing dish as an appetizer or as a main first course.  Oh, the idea of biting into this…wait…. I did…..there is something to be said about...

Posted by Billie-Jean | Jan 25th, 2011

Sticky Lemon Chicken revisited.

I am re-posting this recipe simply because if you missed it last year then you must try this.  It is my daughters favorite meal ever.  This is a recipe that is so good and so easy.   Serve it with some mashed potatoes…and enjoy! Ingredients: (print recipe) 1 large chicken jointed into 8-10 pieces or chicken thighs or pieces or… Sea salt and black pepper 3-4 tbsp olive oil 2 cloves of garlic, halved...

Posted by Billie-Jean | Jan 23rd, 2011

Beaver Tail

I have always laughed at the name of this famous Canadian food.  They are one of my husbands favorite treats but just hearing the word out of context, say at the PNE, “are you going to get a beaver tail?” still makes me laugh.  Actually, any food with the word beaver in it makes me laugh…this is definitely my immaturity, I cannot drive past the vineyard ‘Golden Beaver Wines’ without...

Posted by Billie-Jean | Jan 18th, 2011

Cheese and Potato Pie

Thanks to all of you for your continued support of my food blog, and ultimately of me.  I have already begun to refer to my food bucket list and will be pouring out my food love on all these pages very soon.  Below is a favorite comfort food.  I have posted it previously but I don’t think it got as much attention as this sweet little recipe deserved!  Love Love Love! Okay, stop what you are doing right...

Posted by Billie-Jean | Nov 23rd, 2010

Toast with Cheese and Jam

Okay this post is a little risky mostly because it has to do with how I have been feeling lately.  A bit of heart ache, a bit of regret, and bit of closure and ton of love.  It is amazing what you find in your darkest hour.   So let me present to you, a comfort food that has been with me since the age of 6.  It looked much different than this photo because I used  way more cheese now than I did as a child.  ...

Posted by Billie-Jean | Oct 29th, 2010

Monster Cupcakes-no skills required

I have a philosophy about food, especially food that involves your kids.  In a world of perfectionism, we often think that to do something, you need to do it right.  That is true for many things but I don’t believe it is always true for cooking.  Sometimes this notion of doing it right or not doing it at all hinders us from doing anything at all in the kitchen.  Cooking with kids, creating food and...